Gluten Free Chocolate Cake

My wife is nut/dairy/wheat/gluten free. So as you can tell, making dessert is a bit of a challenge.  Yesterday, while at work, she requested I make something sweet & chocolaty that she could eat.

Challenge Accepted!! 

When I normally cook, I just look through the fridge and/or pantry, find what’s in there and quite literally throw something together. This time though, I had a starting point of sorts. I had to make a desert and it had to contain chocolate (that was nut/dairy/wheat/gluten free). After a few minutes of collecting my ingredients, my eyes landed on the bread maker I had just unpacked, and curiosity got the best of me. I knew the ingredients would work to make a cake, so why not just toss them into the bread maker and let it do its thing. Well after almost 2 hours of cooking and cooling time, the cake was a disaster. It was so bad that I did not even want to document it (looking back now, I should have at least taken a picture).

Because I still believed in the recipe, I decided to make it again today. This time I decided to go back to the trusty oven.

I started with putting all the wet and dry ingredients in one bowl.

Gluten Free Chocolate Cake

After mixing all the ingredients together, I poured it into a greased loaf pan and into the oven at 350 degrees F.

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

nut/dairy/wheat/gluten free chocolate cake.

10 minPrep Time

35 minCook Time

45 minTotal Time

1 Loaf


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  • 2 cups gluten free organic flour blend
  • ½ cup organic cocoa powder
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups coconut sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 1/3 cups coconut milk


  1. Preheat oven to 350 degrees F. Grease a loaf pan.
  2. Add all the ingredients in a mixing bowl.
  3. Using a hand mixer set to slow, mix till combined.
  4. Spread the batter evenly in the pan.
  5. Bake at 350 degrees F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Recipe Type: Dessert

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